Now onto a recipe! I love these roasted vegetables, they are flavorful and diverse in color and variety. The work is in the cutting, it is best to make sure the pieces are similar in size so they will cook evenly. Cut the onion and pepper a little larger, as they will cook quicker that the squash and potatoes. Enjoy!

Preheat oven to 475°F (245°C).In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.Separate the red onion quarters into pieces, and add them to the mixture.In a small bowl, stir together thyme, rosemary, extra-virgin olive oil, vinegar, Kosher salt, and ground black pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.

About Me

Diagnosed with multiple food allergies and sensitivities at 38, I changed the direction of my lifestyle by researching and reworking the allergen-laden foods I had loved as a child, making them safe to eat and enjoy.
My love of comforting, satisfying food began in my great-grandmother’s kitchen, who raised me, at the stove; where she made three calorie-rich but delicious meals from scratch everyday.
Using my great grandmother’s collection of handwritten recipes, I modified and adapted many of the dishes I loved as child to fit into an allergy free lifestyle anyone can adopt.
By sharing these recipes, I believes that leaving out the allergens doesn’t mean leaving out the fun.

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